Category Archives: Poultry

Feb29

Slow Cooker BBQ Chicken Sandwiches

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Slow Cooker BBQ Chicken Sandwiches

These have a little zing to them but are delicious.  Leftovers are even better!

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12-oz.) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

Place chicken in slow cooker.  In a bowl, mix barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.  Pour over the chicken.

Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.  When done, shred chicken with two forks and mix altogether with the sauce.  Serve.

Makes 6 sandwiches.  (I served mine on a deli flat.)

“The blood of Christ washes away our sins.”

Jan24

Creamy Baked Chicken Breasts

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Creamy Baked Chicken Breasts

  • 8 boneless skinless chicken breasts
  • 8 slices Swiss cheese (or 8 oz. shredded cheese)
  • 1 can cream of chicken soup
  • 1 cup herb seasoned stuffing
  • 1/4 cup butter, melted

Arrange chicken in a 9″ x 13″ baking pan.  Top with cheese slices.  Spread soup evenly over all and top with stuffing.  Drizzle with melted butter.

Bake uncovered 45 to 50 minutes in a 350 degree oven.

Yum!!

“Sharing the good news is one beggar telling another beggar where to find bread.”

Jan12

Zesty Chicken Breasts

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zestychickenbreasts

Zesty Chicken Breasts

This is a delicious healthy recipe.  And very quick to fix.

  • 2 teaspoons lemon zest
  • 4 (1 lb. total) boneless skinless chicken breast halves
  • 1 1/2 teaspoons pepper
  • 2 teaspoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon parsley, minced

Rub equal amounts of lemon zest into each side of chicken breast.  Sprinkle with pepper, pressing with hands to adhere.  Melt butter in a heavy nonstick skillet over medium heat.  Saute’ chicken 4-5 minutes per side or until golden and chicken is opaque throughout.  Transfer to a platter and keep warm.  Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze.  Serve sauce over chicken breasts and sprinkle with parsley.

Makes 4 servings.

Per serving:  calories 164, fat 5g, cholesterol 77mg, protein 26.6g, carbohydrates 2.2g, fiber .3g, sodium 117 mg.

“The promise of Christ’s return calls us to persevere in faith.”

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Dec18

Chicken & Egg Salad Sandwich

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Chicken & Egg Salad Sandwich

  • 6 medium (4 oz. each) boneless, skinless chicken breasts, cooked and diced (1 1/2 lbs) or 2 (12-oz) cans chicken breast
  • 4 hard-boiled eggs, diced
  • 1/2 cup sweet pickle relish
  • 1/2 teaspoon salt
  • 1 cup mayonnaise

Mix everything together in a large bowl.  Serve on toasted bread.

Makes 10 sandwiches.

“God cannot give us a happiness and peace apart from Himself because it is not there.”

Dec5

Ritzy Chicken Casserole

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Ritzy Chicken Casserole

This is real comfort food!  Delicious!

  • 1 (3-4-lb) chicken
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 chicken bouillon packet
  • 1 cup sour cream
  • 1 sleeve (about 40) Ritz crackers, crushed
  • 1 stick butter, melted

Boil and debone chicken; tear into small pieces and line bottom of baking dish.

Make a roux of butter and flour and then whisk in chicken broth until thickened.  Whisk in the bouillon packet and then add sour cream.  Pour mixture over chicken.  Put cracker crumbs on top; pour melted butter over crumbs.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

“The Bible is a mirror that reflects how God sees us.”

Nov1

Chicken Piccata

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Chicken Piccata

This is a very quick and easy recipe to make.  Very delicious and impressive to serve guests.

  • 6 boneless, skinless chicken breast halves
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tbsp. butter and 3 tbsp. extra virgin olive oil
  • 1/4 cup fresh lemon juice

Place each piece of chicken between plastic wrap;  flatten to 1/4-inch thickness using a meat mallet or rolling pin.  Combine flour, salt, and pepper;  dredge chicken in flour mixture.

Cook in batches with 1 tbsp. butter and 1 tbsp. olive oil for each batch in large skillet over medium heat.  Add chicken, and cook 3 to 4 minutes on each side or until golden brown.  Remove chicken and keep warm in a 200 degree oven until they are all cooked.

Add lemon juice to pan drippings in skillet;  cook until thoroughly heated and reduced a little.  Pour lemon mixture over chicken and serve.

6 servings

“Christ gave everything to make something beautiful of His church.”

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